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This festive and super Easy Pull Apart Garlic Parmesan Bread is soft, buttery, garlicky, herby, and SO delicious. Serve this warm right out of the oven with a light sprinkle of flaky sea salt for a bread that’s melt in your mouth good…and oh so impressive. And the real secret to this bread? Caramelizing the garlic in butter for a rich, but subtle garlic flavor. The perfect pull-apart bread for New Year’s Eve…and all those upcoming cozy winter dinners at home.
Second to last recipe post of 2020! So weird right? I’ve shared more recipes this year, created more content, and opened up more than ever before. I know 2020 was weird and difficult for many, but when it comes to all things HBH, we sure had an amazing year. I’m loving reflecting back on all the positive things this year has brought.
I was just reading some of (many) comments from Sunday’s Favorites post. I’m excited to dive into new content come January filled with healthier, yet still delicious recipes!
But guys, until then…I’m still in holiday mode. And today I have possibly one of my family’s favorite recipes. Normally I wouldn’t share a recipe so simple and easy, but I made this bread the other night when we did an Italian night of spicy stuffed peppers in marinara sauce. Any kind of marinara sauce needs bread for dipping. Since I knew my brother Malachi loves a good loaf of cheesy garlic bread, I made this. It took ten minutes tops to prep. The second I finished wrapping this in foil I thought to myself, “man, Kai’s going to tell me this is fire, I just know it”. And then the greatest thing happened. I walked into my parent’s kitchen just as everyone was eating dinner, and literally, the first words out of Kai’s mouth were, “Tiegs this bread is insane”. It made my entire day.
He didn’t use the words I thought he’d use but the message was the same…this bread is really good. Nothing makes me happier than making a dinner my family LOVES.
So, I knew immediately that even though this bread is crazy easy, I still had to share this simple recipe.
Here are the quick details.
Start with the garlic. It’s essential to this recipe. I like to caramelize the garlic in a skillet with a pat of butter until it turns extra soft and gold. Similar to roasting garlic, but much quicker. It will add a subtle, but rich garlic flavor to your bread that’s just a touch more special than using raw garlic. Caramelizing the garlic is key.
Once the garlic is soft and caramelized, mash it into a paste with a fork.
Now, assemble. You’ll need a sourdough baguette. If you can’t find that, classic french will work just as well! Slice the loaf, but leave the bottom of the loaf intact.
Mix the remaining butter with all those herbs, parmesan cheese, asiago cheese, and that mashed garlic. Slather the butter into every last nook and cranny of the bread, then wrap the whole thing up in foil. Bake until the cheese is melted, the herbs are fragrant and the top of the bread is perfectly golden.
The minute this hits the oven you’ll start to smell the garlic and herbs melting into the butter/bread. That’s when you’ll know this is going to be GOOD. Serve the bread warm with a tiny sprinkle of flaky sea salt.
Truly nothing is more delicious. I can’t wait to serve this to my family on New Year’s Eve…my brothers are already excited.
And lastly, some notes.
This is the perfect appetizer or side to any extra saucy Italian dinner…or really any dinner for that matter.
I LOVE serving this up with my pasta alla vodka or Bolognese sauce. But honestly, this is good all on its own, right out of the oven. It’s hard to beat.
Oh, and the smell while this bakes? It. Is. Heavenly!
What every dinner from now through the rainy days of April needs.
Looking for other last minute and easy appetizers/sides for New Years? Here are my favorites:
Black Pepper Rub Chicken Fingers with Greek Yogurt Ranch
Crispy Sesame Ginger Potstickers with Chive Chili Sauce
Oven Fried Coconut Shrimp with Thai Pineapple Chili Sauce
Lastly, if you make this Easy Pull Apart Garlic Parmesan Bread, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Easy Pull Apart Garlic Parmesan Bread
Servings: 12 slices
Calories Per Serving: 191 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 6-8 garlic cloves, peeled
- 1 1/4 sticks (10 tablespoons) salted butter, at room temperature
- 1 sourdough baguette or french bread
- 1 tablespoon dried basil (or 2 tablespoons chopped fresh basil)
- 2 teaspoons dried oregano
- 2 teaspoons dried parsley
- red pepper flakes
- 1/4 cup grated parmesan cheese
- 1/4 cup grated asiago cheese
- kosher salt and black pepper
Instructions
- 1. Preheat the oven to 400° F. 2. Melt together the garlic cloves and 1 tablespoon butter in a small skillet over medium heat. Cook, stirring occasionally, until the garlic softens and turns golden, 5-10 minutes. Remove from the heat, finely mash the garlic with a fork.3. Slice the baguette into 1 1/2 inch slices, being careful not to actually slice all the way through the bread. Place the baguette on a large piece of foil.4. In a small bowl, combine the butter, basil, oregano, parsley, chili flakes, parmesan, asiago, and mashed garlic. Season with salt and pepper. Generously spread the garlic butter inside each slit. Wrap in foil and bake 15 minutes. Open the foil and return to the oven. Bake another 5 minutes, until golden. Tear the bread apart and serve immediately...with extra parmesan and preferably alongside your favorite Italian sauce.
I liked the concept but mine was a little two heavy on herbs for the amount of butter. Loved the roast garlic and idea but just a little dry – may try again with more butter.
Hey Cori,
Thanks so much for giving the recipe a try! Happy New Year! xTieghan
I opted to bring this to a friend’s pizza/movie night. It eclipsed the pizza…completely…
The method of “pan roasting” the garlic is my new best friend. This innovative recipe is now in the permanent rotation. Thanks again T!
Hey Darren,
Thanks so much for giving the recipe a try, I am so glad it was enjoyed! Happy New Year! xTieghan
Made tonight. Taste was nice but herbs seemed off. In your pics it seems like unused fresh but called
For dried. There was way too much basil in mine. Two tablespoons of dried was aloy and it seememdto
Jus clump off the bread. Did u dry your own herbs or use store bought dried ?
Hey Talia,
Thanks for trying the recipe, sorry you had issues with the herbs. I used all dried herbs for the recipe. Please let me know how I can help! Happy New Year! xTieghan
Hi Tieghan,
This looks delicious! I am planning on making soon and trying to decide the amount of herbs I want to use. You say here that you used all dried herbs for the recipe, but in all of the pictures there are clearly fresh herbs- it is very clear in the shot of the cheese in the bowl with the fresh thyme and garlic on top. There isn’t even thyme in the recipe? Would you mind clarifying why this is/ what you used? We are very excited to make this garlic bread and want it to turn out well!! Thanks so much.
Hey Yvonne! The fresh herbs are just for the photo, however I used dried herbs in the rolls!
Here are the measurements I used for the herbs:
1 tablespoon dried basil (or 2 tablespoons chopped fresh basil)
2 teaspoons dried oregano
2 teaspoons dried parsley
red pepper flakes
xxTieghan
Good flavors but the ratio of butter to herbs is off. It was way too herby flavored. I would probably make it again but using 1/3 of the herbs for the same amount of butter.
Hey Lauren,
Thanks so much for giving the recipe a try! Happy New Year! xTieghan
Made this for my family tonight and we completely devoured it! I really didn’t think garlic bread could be improved upon – but the caramelized garlic is a game changer!!
Hey Abigail,
Thanks so much for giving the recipe a try, I am so glad it was enjoyed! Happy New Year! xTieghan
Amazing!!! I was thinking to make the butter ahead of time and refrigerate and use the following day… thoughts? Assume ok for meal prep. Thanks for the recipe! Will serve with the spicy pesto vodka
Hey Maggie,
That would be totally fine to do! I hope you love the recipe, please let me know if you have any other questions! Happy New Year! xTieghan
Is there anyway you could make this a day prior to serving?? Or use a day old baguette? I’m worried about my baguette going stale! Looks delish.
Hey Rachel,
You could use a day old baguette! I hope you love the recipe. Please let me know if you have any other questions! Happy New Year! xTieghan
Making this tonight to go with your pesto pasta all’s vodka!!! Thank you! Happy New Year!
I hope you love the recipe Theresa! Happy New Year! xTieghan
Oh my Goodness!! I can’t wait to try this recipe with the family this weekend!! I have made so many of your recipes and every single one is a hit! Thank you for sharing this easy recipe!
Hey Elizabeth,
I hope you love the recipe. Please let me know if you have any other questions! Happy New Year! xTieghan
This looks amazing!! Can I prepare it ahead of time and freeze? Would cooking time change? Thanks!
Hey Jess,
Yes you can do that, I would prepare up until baking and then freeze. I hope you love the recipe. Please let me know if you have any other questions! Happy New Year! xTieghan
Beautiful!!!!
Thanks so much Inga! xTieghan
This sounds amazing! Can’t wait to make on NYE. If I don’t have Asiago, is there another cheese good to sub or use more parm?? Thanks!!
Hey Lesley,
Honestly any cheese that you enjoy will work here! Happy New Year! xTieghan
New favorite way to make garlic bread. Amazing
Hey Catherine,
Thanks so much for giving the recipe a try, I am so glad it was enjoyed! Happy New Year! xTieghan
Definitely trying this one. I’m always looking for ‘the one’, very high hopes for this one! Yum. Xx
Hey Kelly,
I hope you love the recipe. Let me know if there is anything else I can help with! Happy New Year! xTieghan
Love this bread. Perfect combo. And, about those stuffed peppers…. are we going to see those soon, I hope?
Hey Joyce,
I am so glad you enjoyed the bread, yes might have to share that recipe soon! Happy New Year! xTieghan